After looking into it more I'm thinking you can add stuff to it like sourcream, pudding, etc. like the WASC and all of it's variations.Using the white cake as a base you can pretty much make any flavor of cake.I've saved that page and I'm going to contact a sales rep in my area, thank you for bringing this up!

Yes, after finally finding this product, we received four 50 lb bags as samples from Pilsbury... very generous!!

Unfortunately, the product is not the same as what you buy at the grocery store in little boxes. Pretty soon we were adding additional eggs, pudding mix, and whatever we could to make it not crumbly, and good tasting. After a few customer complaints, and bringing some to a family event, we went back to buying cases from the grocery store.

We were disappointed, but I was just not proud of the product. And all the extras we had to add to improve taste and texture really brought our cost way up.

Wish I had better news and input for you, but wanted to share my experience!

I was wondering about this....I saw the huge bags and thought what a treat to open one huge bag instead of 14 small bags, lol. But it's no good if it doesn't taste the same. My chocolate cake has to be made using PB - I tried other brands and even though I add extra stuff, it tastes different if I don't use PB. So I just don't mess with it, ya know? *sigh* but I sure did wonder about those bags

I use the 50 # bags of Pillsbury and would NEVER go back to the grocery boxes. The cakes are moist, great texture, never crumble, slice fantastic, don't have to crack eggs, they are dense enough to carry other ingredients to make many flavors, they don't crack and break when handling them. We even make cake layers up to 20" round. They slice and torte easily.

I use the 50 # bags of Pillsbury and would NEVER go back to the grocery boxes. The cakes are moist, great texture, never crumble, slice fantastic, don't have to crack eggs, they are dense enough to carry other ingredients to make many flavors, they don't crack and break when handling them. We even make cake layers up to 20" round. They slice and torte easily.

I highly recommend them.

Hmmm, I wonder if we are talking two different Pilsbury bulk products? With the Bakers Plus (I think that's what it is called; I am at home, and don't have access) we told by the Pils rep to add the eggs, oil and water, to "replicate" what is found in the groc. store.

We don't torte, but bake the layers separately, and found that building/shaping/sculpting was maddening due to crumbliness. Of course, we are located in a dry climate, so that could certainly be a factor, but compared to the box mixes, it was a nightmare for us.

It sure wouldn't hurt you to ask for samples if you have not tried it? Sounds like you have, but are just looking for some add-ins to doctor it up? In this case, I highly recommend the Cake Mix Doctor books. They are full of great ideas!

After looking on their products page it appears there are two different kinds of cake mixes. One in fact does state that you only need to add water. The other doesn't mention what you need to add to the mix.

I just received three 2.5lbs of the Pillsbury Plus cake mix but they did not include directions. I have emailed them but I haven't received a reply yet. Does anyone know what measurements I use? I'm dying to try it! I've got chocolate, red velvet and white cake mix.

when i use any boxed cake mixes i use 4 eggs insted of 3 and 1 cup of buttermilk in place of the needed amount of liquid. i found this tip in a book and it has never failed me the cakes are extremely moist, no matter what the flavor.

ClassicCake since you have used so much of the Bakers Plus Cake Mix, Can you please share mixing instructions? I bought my first 50 pound bag of White mix today and want to experiment? Thank you in advance.